Vegetable and Lentil Tabbouleh:CSIRO Low Carb Diet – Quick and Easy -Grant Brinkworth & Pennie Taylor 

CSIRO Low Carb Diet –  Quick and Easy 

Grant Brinkworth & Pennie Taylor 

Pan Macmillan Australia

RRP $34.99

Vegetable and Lentil Tabbouleh

400 g firm tofu, sliced

4 zucchini, thinly sliced diagonally

640 g fresh vegetable and lentil salad

250 g cherry tomatoes, halved

1 small bunch flat-leaf parsley, stems and leaves finely chopped

¼ cup (60 ml) fat-free Italian dressing

 

Preheat the chargrill plate on a barbecue to medium–high.

Add the tofu and zucchini and cook, turning occasionally, for 5 minutes or until golden and just cooked. Transfer to a large bowl.

Add the remaining ingredients and toss to combine. Season with freshly ground black pepper and serve.

Pumpkin and Tofu Tangine – CSIRO Low Carb Diet – Quick and Easy -Grant Brinkworth & Pennie Taylor 

CSIRO Low Carb Diet –  Quick and Easy 

Grant Brinkworth & Pennie Taylor 

Pan Macmillan Australia

RRP $34.99

Pumpkin and Tofu Tangine

2 tablespoons olive oil

1 tablespoon harissa seasoning

300 g peeled, seeded pumpkin, cut into thin wedges

600 g firm tofu, cut into 2 cm pieces

2 zucchini, cut lengthways into quarters

1 x 500 g packet frozen broccoli and cauliflower rice

 

Heat 1 tablespoon oil in a large, deep non-stick frying pan over high heat.

Add the harissa, pumpkin, tofu and zucchini and cook, tossing, for 2 minutes.

Add ½ cup (125 ml) water. Reduce the heat to medium and simmer, partially covered and stirring occasionally, for 10 minutes or until the vegetables are just tender.

Meanwhile, heat the remaining oil in a large non-stick wok over high heat. Add the broccoli and cauliflower rice and stir-fry for 2 minutes or until heated through and starting to crisp up.

Divide the rice and tofu tagine evenly among shallow bowls and serve.

 

#MondayMunchies Roadside Treasure Cake ( Apple & Blackberry Tray Cake): Family Food & Feelings – Kate Berry

 

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’

 

“When we lived in the hills, every autumn the girls and I kept a close eye on the roadside apple trees, checking on their progress and making sure no one had swooped in before us. It was a game of luck. Sometimes we’d get in first; sometimes we’d lose to another apple poacher, or to the birds. But when we did win, it was on. We’d park the car under
the tree, grab the baskets from the boot and take our positions: Pepper on the roof for the higher apples, me on the boot and Maya at ground level.
As for blackberries, well those guys were just everywhere, and they’re prickly. So even though they taste delicious, they just weren’t as fun. But I do love the metaphor that can be found somewhere within the hostile blackberry bush … with a little care and time you’re rewarded with something sweet and delicious.” p115

180 g (1½ cups) spelt flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
55 g (½ cup) hazelnut meal
155 g (2/3 cup) brown sugar
3 free-range eggs
100 g coconut oil
150 g plain yoghurt
2 apples (we’d use whatever variety we happened to find), cored and cut into eighths
200 g blackberries, fresh or frozen

Preheat the oven to 180°C (fan-forced). Line a lamington tin with baking paper.
Sift the flour, bicarbonate of soda and baking powder into a mixing bowl.

Stir in the hazelnut meal and set aside.

Place the sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment and whisk for 5 minutes or
until thick and pale. Add the coconut oil and yoghurt and whisk until well combined.

Gently fold the flour mixture into the yoghurt mixture until just combined – take care not to overmix.
Pour the batter into the prepared tin and spread it out nicely. Arrange the apples in an even layer on top of the batter, then squish the blackberries in between.

Bake for 40 minutes or until golden on top and firm to the touch, and a skewer inserted in the centre comes out clean.

Allow to cool completely in the tin, then cut into squares and serve.

SERVES 16

Gas Station Charcuterie Plate: You Suck At Cooking – You Suck At Cooking

My View:This book is hilarious and useful 🙂  And possibly will solve your search for “what to get the person who has everything” for Christmas. Check out the authors  Youtube cooking show here:

 

Description:

Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less

You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings.

You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeno Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results).

In the end, you just might suck slightly less at cooking.*

*Results not guaranteed

Extract from You Suck at Cooking, photography by Andrew Thomas Lee,
published by Ebury Australia on 19 November 2019, RRP $29.99

 

GAS STATION CHARCUTERIE PLATE p.88

SERVES HOWEVER MANY PEOPLE ARE COMING OVER
Washer fluid
Gasoline of your choice
Pepperoni sticks
Almonds
Beef jerky
Cheese
Roasted almonds
Salted pistachios
Honey-roasted peanuts
Barbecue peanuts
Pumpkin seeds
Sunflower seeds
Dark chocolate
Any other interesting snacks
you can find at a gas station
1  Pop the hood of your car and locate translucent white tank with a water symbol
cap and close the hood.

2  Fill your gas tank with gas.

3 Go inside the store with actual money like it’s the old fashioned days. Locate any interesting snacks and purchase
them, and don’t forget to pay for,go home and wash the gasoline off your hands.

4  Cut the pepperoni sticks into bite-sized pieces. Cut them on an angle if you’re feeling extra fancy.

5 Arrange all the snacks on a plate, platter, or serving board in a way that makes sense, such as grouping nuts and meats together, or putting nuts and meats as far away as possible from each other. Serve, and never tell your date where the snacks came from.

*The Gas Station Charcuterie Plate is possible because we live in the golden age of mobile snacking. It is also bound to be a hit because of the human tendency to equate variety with quality. Which is not to say the foods at gas stations are of low quality. It’s just easy to take for granted the fact that you can get food, on a whim, at any time of the day or night, at these lonely fossil fuel outposts. In the future, a mobile rest stop subscription service will pull up beside you while you’re driving, refuel your car, give you snacks, and let you use the restroom, all at 105
kilometres per hour. And the fuel will be laser beams.

 

#MeatFreeMonday :Spring Veggie Fritters with Cucumber Yoghurt – Family Food & Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

 Green Fritters 
“Fritters are a bit of a fave for us. I like them because I can cook a ton of them for dinner and then chuck the leftovers in the girls’ lunchboxes the next day. The girls like them because they’re fried and have a dipping sauce. I like them for that reason too, actually.”p202

220 g green beans, quartered
220 g fresh or frozen and thawed peas
220 g podded and peeled broad beans
4 spring onions, green andwhite parts, sliced
1 garlic clove, crushed
finely grated zest of 1 lemon
salt and pepper
1 free-range egg
300 g (2 cups) plain flour
560 ml (2 ¼ cups) sparkling water
sunflower or vegetable oil, for shallow-frying
pinch of sumac
your choice of fresh herbs,

to serve (optional)
For the cucumber yoghurt:
½ Lebanese cucumber, coarsely grated
salt
500 g (2 cups) plain yoghurt
3 tablespoons extra-virgin olive oil
juice of ½ lemon
1 garlic clove, crushed
handful of mint leaves, roughly chopped
salt and pepper

To make a start on the cucumber yoghurt, pop the grated cucumber in a colander over a bowl. Add a big pinch of salt and rub it into the cucumber, then leave for about an hour to get rid of the excess water.

While that’s happening, make the fritter mixture. Combine the green beans, peas, broad beans, spring onion, garlic, lemon zest, salt and pepper in a large bowl. In a separate bowl, mix together the egg and flour, then slowly
whisk in the sparkling water. It should be the consistency of thick cream so take it slowly – you may not need all the water. Pour the batter into the bowl with the veggies and mix well.

Preheat the oven to its lowest setting. You just need it to keep
the fritters warm.

Heat a generous amount of sunflower or vegetable oil in a large heavy-based frying pan over medium–high heat.
It’s ready when you pop a piece of veg in there and it sizzles. Add heaped tablespoons of batter to the oil and be careful not to get spattered.

Fry the fritters for 2–3 minutes each side or until golden brown and cooked through. Remove with
a slotted spoon and drain on paper towel. Keep warm in the oven while you cook the remaining fritters.

To finish off the cucumber yoghurt, give the cucumber a squeeze to remove the last bits of water. Place in a mixing
bowl with the yoghurt, olive oil, lemon juice, garlic and mint and stir well. Season with salt and pepper.

To serve, spoon the cucumber yoghurt onto plates and pop the fritters on top. Sprinkle with sumac and top with
some fresh herbs, if you like.

MAKES 16-18 FRITTERS

 

 

SPRING VEG FRITTERS-

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’

#MeatFreeMonday – Cauliflower Cheese Pastries – Family Food & Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

Cauliflower Cheese Pastries 

 

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

 

“Cauliflower cheese is a staple of the country pub bain marie, which is probably why I love it so much. Nothing makes me happier than counter meals in far-flung places, but I also like putting my own spin on them at home. So instead of serving this as a side for a huge chunk of roast meat, I wrap it in flaky pastry and make little hand pies.” 

Makes 12
1 head of cauliflower, cut into florets
1 onion, sliced
4 thyme sprigs
4 garlic cloves, unpeeled
3 tablespoons olive oil
salt and pepper
3 sheets ready-made puff pastry, thawed
1 free-range egg, beaten
50 g (½ cup) grated parmesan
2 thyme sprigs, leaves picked

For the cheese sauce:
60 g butter
3 heaped tablespoons plain flour
750 ml (3 cups) milk, heated
large handful of grated mature cheddar
½ teaspoon dijon mustard
½ teaspoon cayenne pepper
(optional) salt and pepper

Preheat the oven to 225°C (fan-forced).

Pop the cauliflower florets, onion, thyme, garlic and olive oil on a large baking tray, season with salt and pepper
and gently toss to combine. Roast, tossing occasionally, for 35–40€minutes or until almost tender. Remove and set aside but leave the oven on.

While the cauliflower is roasting, make the sauce. Melt the butter in a medium saucepan over low heat, then whisk in the flour to create a smooth paste. Slowly pour in the milk while whisking constantly, then cook for 5–10 minutes or until the sauce is thick and smooth. You want it to be slightly thicker than a normal bechamel.

Take the sauce of the heat, then add the cheese, mustard and cayenne pepper (if using), and season to taste. Stir until the cheese has melted and the sauce is smooth. Add the roasted cauliflower and gently stir through. Set aside.

Place the pastry sheets on a clean bench and cut each sheet into four squares (so you have 12 all up).

Line two baking trays with baking paper. Place a pastry square on one of the prepared trays and pop a heaped tablespoon of the cauliflower mixture in the middle. Bring the four corners together into the centre and pinch together.

Repeat with the remaining pastry squares and cauliflower cheese.

Brush the pastries with beaten egg and sprinkle with the parmesan. Pop them in the oven for 15–20 minutes or until the pastry is golden brown. Remove from the oven and sprinkle with thyme, then serve with your fave relish or sauce.

#MeatFreeMonday Summer Vibes Lasagne – Zucchini, Pea and Pumpkin Lasagne: Family Food and Feelings – Kate Berry

Family Food and Feelings

Kate Berry

Pan Macmillan

Plum

ISBN: 978176078-180-4

RRP 39.99

 

This is a fabulous book  – it is a book where you can feel the joy the inspired the food on these pages.

In the next few weeks I will be sharing with you a sample of the goodies these pages hold, starting with Summer Vibes Lasagne.

‘Family, Food and Feelings by Kate Berry, Published by Plum, RRP $39.99, Photography by Kate Berry’ 

“Sometimes I get a little over-enthusiastic at the fruit and veg store, and by the end of the week I’m left with a fridge full of stuff I’m not quite sure what to do with. Pumpkins are the main culprit in our house – I’m always wooed by their reasonable price per kilo. And there’s ALWAYS a sad half-empty bag of peas lurking in the back of the freezer. This is an excellent way to turn those fridge/freezer nuisances into a tasty meal.” p24

200 g (1 1/3 cups) fresh or frozen peas
500 g (2 cups) fresh ricotta, well drained
200 g (2 cups) finely grated parmesan
large handful of basil leaves, roughly torn
finely grated zest and juice of 1 lemon
1 teaspoon dried chilli flakes
salt and pepper
½ butternut pumpkin, seeds removed, halved and peeled
2 tablespoons honey
2 tablespoons extra-virgin olive oil
8 baby zucchini (a mix of green and yellow is prettiest)
1 tablespoon apple cider vinegar

Preheat the oven to 200°C (fan-forced).

Blanch the peas in a saucepan of salted boiling water for 1–2 minutes or until just tender. Drain.

Place the ricotta, parmesan, peas, basil, lemon zest and
chilli flakes in a food processor and blitz to roughly combine.
Season with salt and pepper, then cover and pop in the fridge
until needed.

Using a mandoline (be careful!) or a very sharp knife, thinly
slice the pumpkin into 3–5 mm thick slices.

Combine 1 tablespoon of honey and 1 tablespoon of olive
oil in a bowl.

Place a single layer of pumpkin in the bottom of a 22 cm
square (or similar) baking dish and drizzle with about one third
of the honey mixture. Spread with one-third of the ricotta
mixture. Repeat this process twice more, finishing with a layer
of the ricotta mixture.

Bake for 35 minutes or until the top is golden. Set aside to
cool slightly.

While the lasagne is cooking, thinly slice the zucchini with a mandoline or sharp knife into 3–5 mm thick ribbons. In a small bowl, mix together the vinegar, lemon juice and remaining honey and oil.
Top the lasagne with the zucchini, drizzle with the honey dressing and serve.